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Low-Carb Shepherd’s Pie Recipe

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A rich and hearty low-carb shepherd’s pie made with creamy cauliflower mash instead of potatoes. Easy to make, family-friendly, and full of flavor.

Ingredients

Scale

Cauliflower Topping:

  • 2 medium heads cauliflower, cut into florets

  • 3 tbsp butter

  • 1/3 cup heavy cream

  • Salt and pepper, to taste

  • 1/2 cup shredded cheddar cheese (optional)

Filling:

  • 1.5 lbs ground lamb or beef

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 cup diced carrots

  • 1 cup diced celery

  • 1 cup green beans or zucchini, diced

  • 1 tbsp tomato paste

  • 1 cup beef broth (low-sodium)

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 2 tbsp Worcestershire sauce

  • Salt and pepper, to taste

  • 1 tbsp olive oil or butter

Instructions

  • Boil cauliflower in salted water until tender (10–12 minutes). Drain well and pat dry. Mash or blend with butter, cream, salt, pepper, and cheese (optional).

  • Heat oil in skillet. Cook onion, carrots, and celery until soft (5 minutes). Add garlic and cook 1 more minute.

  • Add meat, cook until browned. Stir in tomato paste, thyme, rosemary, salt, pepper.

  • Add Worcestershire sauce, broth, and green beans or zucchini. Simmer 10 minutes until liquid reduces.

  • Preheat oven to 375°F (190°C). Spread filling in baking dish. Top with cauliflower mash. Sprinkle cheese if desired.

  • Bake 25–30 minutes until golden and bubbly. Rest 10 minutes before serving.

Notes

  • Drying the cauliflower well after boiling makes a fluffier mash.

  • You can make this ahead and bake later.

  • Freezes well for up to 2 months.

Nutrition

Find it online: https://www.wellnesswarrior.org/low-carb-shepherds-pie/